Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Biology > Chapter 2 > Flashcards

Chapter 2 Flashcards

(98 cards)

Start Studying
1
Q

a weaker bond between a partially positive H and partially negative atom (usually O, F or N) due to electronegativity. this often connects H2O molecules. important in DNA structure and protein folding

A

hydrogen bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

oligosaccharides

A

several monosaccharides. these usually have additional functional groups. often are covalentlybonded to proteins and lipids where they are recognition signals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

fats and oils. hydrocarbons (made of H and C) insoluble in water bc of nonpolar covalent bonds. held together via van der Waals interactions. store energy, maintain cell membrane structure and keep animals warm

A

lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

attraction between ions with opposite charges. weak bond and fall apart in water. this can occur because an atom gives an electron to another atom so they both become ions. they bond because the ions are attracted to each other

A

ionic bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

membranes

A

created an internal environment for chemical reactions within a cell, made up of phospholipids and fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

endergonic / endothermic

A

simple molecules form complex molecules, this requires an input of energy to break break strong bonds in smaller molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

molecules

A

stable associations caused by atoms sharing electrons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

entropy

A

measure of disorder in a system. more disorder equals lost energy. in any reaction some energy is lost

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

ionic bonds

A

attraction between ions with opposite charges. weak bond and fall apart in water. this can occur because an atom gives an electron to another atom so they both become ions. they bond because the ions are attracted to each other

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

a funtional group. nonpolar, unreactive. adds to DNA to turn on/off genes.

A

methyl

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

covalent bond between two monosaccharides by condensation reactions

A

glycosidic linkage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

catabolic reactions / catabolism / exergonic / exothermic

A

breaking down complex molecules into simpler ones and releasing the energy that was used to make the complex molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

a funtional group. basic, accepts/sucks up H to lower H concentration. donates -H in condensation reactions

A

amino

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

surface tension

A

the surface of liquid water is difficult tp puncture becase water molecules at the surface are hydrogen-bonded to to other molecules below them. this allows water to be filled above its rim w/o overflowing and spiders to walk on pond water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

a covalent bond in which the electrons are drawn to one nucleus more than the other, resulting in an unequal distribution of charge. caused one atom to be partially positive and the other to be partially negative

A

polar covalent bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

breaking down complex molecules into simpler ones and releasing the energy that was used to make the complex molecules

A

catabolic reactions / catabolism / exergonic / exothermic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

monosaccharides, 5 carbon sugars. these are ribose and deoxyribose, the backbones of RNA and DNA

A

pentose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

anabolic reactions / anabolism / endergonic / endothermic

A

simple molecules form complex molecules, this requires an input of energy to break break strong bonds in smaller molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

covalent bond

A

bond that forms when 2 atoms share one or more pairs of electrons. very strong

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

fatty acid

A

long nonpolar hydrocarbon chain attached to a polar carboxyl group. tail is hydrophobic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

water takes a lot of heat to raise its temperature or to evaprate because much of the heat energy is used to break the hydrogen bonds in the water

A

heat capacity and heat of vaporization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

phospholipids

A

like triglycerides. two fatty acids attached to glycerol and a phosphate compound replacing one of the fatty acids. phosphate compound is hydrophillic while fatty acids are hydrophobic (so amphipathic). 2 of these combine to make the bilayer of the membrane.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

first law of thermodynamics

A

energy is neither created nor destroyed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

highly branched polymer of glucose. main energy storage molecule in mammals. can store glucose w/o water rushing in bc it is so branched. type of polysaccharide

A

glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
bond that forms when 2 atoms share one or more pairs of electrons. very strong
covalent bond
24
heat capacity and heat of vaporization
water takes a lot of heat to raise its temperature or to evaprate because much of the heat energy is used to break the hydrogen bonds in the water
25
cellulose
most abundant carbon containing compound. unbranched polymer of glucose. in plants. type of polysaccharide
26
how polymers are covalently linked. H and OH is removed from two monomers to attach them and this produces water
condensation
27
carboxyl
a funtional group. important in proteins. acidic and gives up lots of H. also donates -OH in condensation reactions
28
hydrogen bond
a weaker bond between a partially positive H and partially negative atom (usually O, F or N) due to electronegativity. this often connects H2O molecules. important in DNA structure and protein folding
29
two monosaccharides. examples: sucrose (table sugar), maltose (used for making beer)
disaccharide
31
macromolecules
formed by covalent linkages between smaller molecules. four kinds are proteins, carbs, nucleic acis and lipids
31
saturated fatty acid
all single bonds between carbon atoms (all bonds are saturated with H atoms). they are rigid & straight. pack together tightly. fats, solid at room temp. are in triglycerides of animal fats
32
monosaccharides
most basic type of carb. simple molecules with up to 7 carbon atoms. some types are pentoses and hexoses
32
attractive force that links 2 atoms together in a molecule. examples are covalent bonds, hydrogen bonds, etc
chemical bonds
34
electronegativity
when 2 atoms form covalent bonds and the covalent bond sharing isnt equal. some atoms "hog" electrons more because its nucleus exerts a greater attractive force on the electron pair than the other nucleus. it depends on how many protons it has and the distance between the electrons in the bond and the nucleus
35
electron shell
energy level of the electron, rows of the periodic table. how far away the electron is from the nucleus. 1, 2, 3, 4
37
octet rule
an atom will lose, gain or share electrons in order to achieve a stable configuration of eight electrons
38
stable associations caused by atoms sharing electrons
molecules
38
pentose
monosaccharides, 5 carbon sugars. these are ribose and deoxyribose, the backbones of RNA and DNA
40
van der Waals interactions
when electrons interact w/ non polar substances. a kind of bond that keeps things together. they are weak but additive, hold groups of lipids together and stabilize hydrophobic regions of proteins
41
formed by covalent linkages between smaller molecules. four kinds are proteins, carbs, nucleic acis and lipids
macromolecules
41
most abundant carbon containing compound. unbranched polymer of glucose. in plants. type of polysaccharide
cellulose
42
simple lipids. fats and oils. contains 3 fatty acid molecules and one glycerol molecule. made via 3 condensation reactions (to attached each fatty acid to the glycerol). it has little polarity and very hydrophobic. which is why fats and oils dont mix in water
triglycerides
44
when energy is converted from one form to another, some of that energy is lost since no reaction is 100% efficient. entropy (disorder) in a system can cause loss of energy
second law of thermodynamics
45
when electrons interact w/ non polar substances. a kind of bond that keeps things together. they are weak but additive, hold groups of lipids together and stabilize hydrophobic regions of proteins
van der Waals interactions
46
a funtional group. can make a disulfide bridge on 2 opposite ends of a protein to help it fold & stabilize
sulfhydryl
47
phosphate
a funtional group. negatively charged and included in phopholipid. it is hydrophillic and gets surrounded/interacts with water. lots of energy is stored in bonds between two of these
48
all single bonds between carbon atoms (all bonds are saturated with H atoms). they are rigid & straight. pack together tightly. fats, solid at room temp. are in triglycerides of animal fats
saturated fatty acid
49
unsaturated fatty acid
contain one or more double bonds. causes kinks in the chain which prevent unsaturated molecules from packing together tightly. these are oils that are liquid at room temp. are in triglycerides of plant fats
50
small molecule with three hydroxl OH groups. it is an alcohol
glycerol
51
glycerol
small molecule with three hydroxl OH groups. it is an alcohol
52
monosaccharides. 6 carbon sugars, different types including glucose.
hexoses
53
polysaccharides
large polymers of monosaccharides. branched molecules are possible. examples: starches, glycogen
54
disaccharide
two monosaccharides. examples: sucrose (table sugar), maltose (used for making beer)
55
breaks apart polymers into monomers by "cutting" a H20 into H and OH to go with each monomer.
hydrolysis
56
several monosaccharides. these usually have additional functional groups. often are covalentlybonded to proteins and lipids where they are recognition signals
oligosaccharides
58
created an internal environment for chemical reactions within a cell, made up of phospholipids and fatty acids
membranes
58
branched polymer of glucose. type of polysaccharide
starch
60
methyl
a funtional group. nonpolar, unreactive. adds to DNA to turn on/off genes.
61
chemical bonds
attractive force that links 2 atoms together in a molecule. examples are covalent bonds, hydrogen bonds, etc
61
a pure substance that contains only one kind of atom
element
63
a funtional group. important in proteins. acidic and gives up lots of H. also donates -OH in condensation reactions
carboxyl
64
when 2 atoms form covalent bonds and the covalent bond sharing isnt equal. some atoms "hog" electrons more because its nucleus exerts a greater attractive force on the electron pair than the other nucleus. it depends on how many protons it has and the distance between the electrons in the bond and the nucleus
electronegativity
65
lipids
fats and oils. hydrocarbons (made of H and C) insoluble in water bc of nonpolar covalent bonds. held together via van der Waals interactions. store energy, maintain cell membrane structure and keep animals warm
66
element
a pure substance that contains only one kind of atom
67
-OH, a funtional group. it is polar. it's an alcohol. it's an alcohol and is polar which is why alcohol and water mix very well
Hydroxyl
68
like triglycerides. two fatty acids attached to glycerol and a phosphate compound replacing one of the fatty acids. phosphate compound is hydrophillic while fatty acids are hydrophobic (so amphipathic). 2 of these combine to make the bilayer of the membrane.
phospholipids
69
energy level of the electron, rows of the periodic table. how far away the electron is from the nucleus. 1, 2, 3, 4
electron shell
70
large polymers of monosaccharides. branched molecules are possible. examples: starches, glycogen
polysaccharides
71
second law of thermodynamics
when energy is converted from one form to another, some of that energy is lost since no reaction is 100% efficient. entropy (disorder) in a system can cause loss of energy
72
polar covalent bond
a covalent bond in which the electrons are drawn to one nucleus more than the other, resulting in an unequal distribution of charge. caused one atom to be partially positive and the other to be partially negative
73
exergonic / exothermic
breaking down complex molecules into simpler ones and releasing the energy that was used to make the complex molecules
74
hydrolysis
breaks apart polymers into monomers by "cutting" a H20 into H and OH to go with each monomer.
75
Hydroxyl
-OH, a funtional group. it is polar. it's an alcohol. it's an alcohol and is polar which is why alcohol and water mix very well
76
measure of disorder in a system. more disorder equals lost energy. in any reaction some energy is lost
entropy
77
long nonpolar hydrocarbon chain attached to a polar carboxyl group. tail is hydrophobic
fatty acid
78
certain small groups of atoms. consistently found together in different biological molecules. when attached to a larger molecule, it gives those properties to the larger molecule. these determine the molecular shape and reactivity
functional groups
79
amphipathic
molecule that is partly hydrophilic and party hydrophobic
80
most basic type of carb. simple molecules with up to 7 carbon atoms. some types are pentoses and hexoses
monosaccharides
81
energy is neither created nor destroyed
first law of thermodynamics
82
glycogen
highly branched polymer of glucose. main energy storage molecule in mammals. can store glucose w/o water rushing in bc it is so branched. type of polysaccharide
83
contain one or more double bonds. causes kinks in the chain which prevent unsaturated molecules from packing together tightly. these are oils that are liquid at room temp. are in triglycerides of plant fats
unsaturated fatty acid
84
functional groups
certain small groups of atoms. consistently found together in different biological molecules. when attached to a larger molecule, it gives those properties to the larger molecule. these determine the molecular shape and reactivity
85
triglycerides
simple lipids. fats and oils. contains 3 fatty acid molecules and one glycerol molecule. made via 3 condensation reactions (to attached each fatty acid to the glycerol). it has little polarity and very hydrophobic. which is why fats and oils dont mix in water
86
amino
a funtional group. basic, accepts/sucks up H to lower H concentration. donates -H in condensation reactions
87
glycosidic linkage
covalent bond between two monosaccharides by condensation reactions
88
hexoses
monosaccharides. 6 carbon sugars, different types including glucose.
89
the surface of liquid water is difficult tp puncture becase water molecules at the surface are hydrogen-bonded to to other molecules below them. this allows water to be filled above its rim w/o overflowing and spiders to walk on pond water
surface tension
90
starch
branched polymer of glucose. type of polysaccharide
91
polymers
macromolecules(besides small carbs and lipids). constructed by covalent bonding of monomers (smaller molecules)
92
macromolecules(besides small carbs and lipids). constructed by covalent bonding of monomers (smaller molecules)
polymers
93
condensation
how polymers are covalently linked. H and OH is removed from two monomers to attach them and this produces water
94
an atom will lose, gain or share electrons in order to achieve a stable configuration of eight electrons
octet rule
95
simple molecules form complex molecules, this requires an input of energy to break break strong bonds in smaller molecules
anabolic reactions / anabolism / endergonic / endothermic
96
sulfhydryl
a funtional group. can make a disulfide bridge on 2 opposite ends of a protein to help it fold & stabilize
97
a funtional group. negatively charged and included in phopholipid. it is hydrophillic and gets surrounded/interacts with water. lots of energy is stored in bonds between two of these
phosphate
98
molecule that is partly hydrophilic and party hydrophobic
amphipathic

Biology (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions